chef, Chef Instructor & COOKBOOK AUTHOR andrea lawson gray

INFLUENCES: 

Mexico! It's where, I fell in love with the old world techniques— the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, work masa to make tortillas by hand— that seem to honor ingredients and coax out the flavors in a way is almost magical.  These, along with the culinary history behind the dishes, are collected in my cookbook,  Celebraciones Mexicanas: History, Traditions and Recipes , co-written with Adriana Lahl.

BIO:

"My culinary began journey in the kitchens of New York City’s Little Italy. At the age of 16, as an au pair in France, I began to explore Provençal cooking. Married, my mother-in-law taught me the Puerto Rican cuisine of my husband's home. I added to this foundation as Executive Chef/Owner of Tai-Pan Diane, an Asian fusion restaurant in New York’s City Island. But it wasn’t until I came to San Francisco that I really came into my own as a chef, where we are blessed with locally-sourced, organic ingredients and a food scene is all about a chef’s creativity: the perfect culinary crossroads for the myriad of cuisines I love to prepare!" Author of the award-winning cookbook, Celebraciones Mexicanas: History, Traditions and Recipes, Chef Gray has cooked for Bay area C-level executes from such firms as AirBnB and Google, catered team-building events and board luncheons for Twitter and Levi Strauss , ladies nights-out, non-profit fundraising events, and other gatherings of up to 50 people.

REVIEWS: 

From Larry Oct. 27, 2014 5 STARS “I hosted a 50th birthday dinner at our home last night form my wife and 12 of her close girl friends. Tres Señoritas Gourmet did an outstanding job. 

We interviewed three other private chefs: Andrea was the most professional, the most responsive, and by far the most creative. We wanted great food , something unique and creative, without being stiff and formal. Enter Andrea, with her Mexican themed dinner complete with her own plates, glasses and table decorations. Fun, Festive, and Uniquely Fresh!

From Maureen K. June 21, 2015 5 STARS "Andrea was fantastic! She and team cooked an amazing feast of fresh tacos for our group of 10. Everything from the fresh salsas to the handmade tortillas were delicious. I highly recommend Andrea and would love to have her cook for us again!"

From Sheila R.. June 21, 2015 5 STARS "Andrea helped me with an engagement party for my brother. I had a number of food restrictions and personalities that she was able to work into the menu. No one felt like that were left out! She helped me with decor and brought a great staff to help her. The party was a huge success and everyone is still talking about how great the food was! Thank you Andrea!!"

CUISINES:

  • Central Mexican (Mexico City and Oaxaca to Pueblo)
  • Yucatecan
  • Cazuelas (traditional dinners served in traditional Mexican clay casseroles)
  • Antojitos (Mexico's answer to Tapas)
  • Comida Afrancesada (French-influenced Mexican)
  • Californio
  • Tortilla and Salsa-making Classes
  • Learn-Cook-Eat Mexican dinners
  • Mexican bar menu and Mezcal or Tequila Tasting

THINK YOU KNOW MEXICAN?

"WE SKIP BURRITOS ALTOGETHER AND GO WELL BEYOND TACOS AND TAMALES .... AUTHENTIC, FRESH, LOCALLY-SOURCED ORGANIC AND SUSTAINABLY-RAISED INGREDIENTS, FOOD THAT IS FESTIVE IN ITS COLOR AND FLAVOR, STEEPED IN TRADITION, RIGHT DOWN TO THE TORTILLAS MADE BY HAND IN FRONT OF YOUR GUESTS,  HAND-THROWN, HAND-PAINTED DINNER PLATES, MOUTH-BLOWN GLASSWARE, AND WOVEN TABLE LINENS.

 

 

 

 

 

 

"Chef Andrea Gray executed extraordinary culinary classes for our very important client. Her unparalleled expertise afforded participants an interactive lesson they could not have been exposed to elsewhere based on her extensive epicurean knowledge and talent. The experience truly exceeded everyones expectations. All the participants were excited about the cooking skills Chef Gray shared, raved about the delicious meal they enjoyed and expressed gratitude for their new found enlightenment about various culinary traditions." Carri J. IfOnly

BLOG:

 All about food, culture and life in San Francisco's Mission District, MY MISSION: TASTE OF SAN FRANCISCO.

CONTACT CHEF GRAY:

andrealawsongray@gmail.com, (415)-716-8442

Every menu is custom-designed, working closely with the host/ess

SAMPLE MEXICAN CHEF'S TASTING MENU

for additional Modern Mexican selections, see our sister site at Tres Señoritas Gourmet

APPETIZERS

Table de Carnes Ahumados y Quesos / Mexican Cured Meats & Cheese

Housemade Cecina (Mexican cured beef)  / Dried Cured Chorizo / Queso Fresco / Manchego

Mexican Crudite

Chile-Peanut Dusted Jicama, Cucumber, Pineapple Bites 

Black Bean Tapenade with "Higo" de Gallo (Pico de Gallo with fresh figs)

SMALL PLATES

Tequila-Cilantro Cured Salmon

Tostadita de Pollo en Mole

“green” nopalito tortilla / shredded chicken / Queso Cojita

“green” nopalito tortilla / shredded chicken / Queso Cojita

Chilled Avocado Soup / seared chipotle shrimp

Panzanela Mexicana

crusty baguette / Heirloom tomatoes / chayote / jicama / cucumbers / fresh tomatillos/ Queso Fresco / Balsamic vinaigrette

PLATOS FUERTE (LARGER PLATE)

Pistachio-crusted Salmon with Pistachio Pipian

(Pipians, similar to moles, are thick sauces made with seeds, nuts, chiles and spices)

INTERMEZZO

Spiced Fig Sherbet / Pistachio Dust

DESSERT

Agave & Rum Soaked Mexican Corn Cake


MODERN MEXICAN TACO MENU

CHOICE OF HANDMADE TORTILLAS

Green Corn (masa is infused with baby cactus paddles/ Blue Corn / Traditional Yellow Corn

FILLINGS

Arranchera: Steak / Bacon / Roasted Poblanos / Melted Queso Oaxaca

Chicken in Blackberry Mole:  Plantain Mash /Quesos Cotija

Lamb Picadillo:  minced roasted lamb/ almonds / golden raisins / green olives

Riced Cauliflower: Charred Poblano Chiles /Spanish white onion/ Manchego

Chipotle-dusted Sweet Potato / Queso Oaxaca / Yucatan Citrus-Habanero Salsa / Blue Corn Tortilla (also available with Pork Lardon)

Almost PaellaAll the seafood & veggies (no rice)

Panko-Chile Dusted Shrimp / Mango Jam/ Chipotle Aioli

Carne Enchilada Estilo Michoacán: Beef Brisket / Pasilla Chile Salsa /Tomatillos

Pistachio-crusted Salmon / Pistachio Pipian

 

 

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